Return to Content

Zucchini-Potato Soup

Zucchini-Potato Soup
4 votes, 5.00 avg. rating (95% score)
by

Yield: 8 servings

Very different, very flavorful, and very good -- a big hit even with those who aren't normally fond of soups. Be sure to follow the directions carefully when adding the eggs and lemon juice; otherwise the mixture is likely to curdle.

Ingredients:

  • 5 cups chicken broth
  • 1 pound zucchini (4 small), thinly sliced
  • 1 large potato, thinly sliced
  • 1 large onion, thinly sliced
  • 3 eggs
  • 2 tablespoons lemon juice
  • salt and pepper to taste

Instructions:

In a large saucepan, bring the broth to a boil. Add the zucchini, potato, and onion. Reduce the heat and simmer, covered, for 15 minutes.

In a small bowl, beat the eggs. Add the lemon juice and 1/2 cup of the broth. Stir into the soup. Increase the heat to medium and heat for 1 minute, stirring constantly; do not boil. Season to taste with salt and pepper and serve immediately.

Updated Thursday, May 23rd, 2002

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%

3 Responses to Zucchini-Potato Soup

  1. Anonymous October 14, 2003 at 9:33 pm #

    Delicious!

  2. Anonymous December 11, 2005 at 8:20 pm #

    Sounds yummy. Advice–the 1/2 cup of broth to add to the eggs should be from the pot that has been simmering for 15 minutes. Adding a bit of warm liquid and mixing it in before adding the egg mixture back to the pot is what keeps it from curdling. Same for any cooked pudding or custard, even custard-based ice cream.

  3. Ginny May 10, 2007 at 1:28 pm #

    This soup is an all time favorite, I go one step more and put it all in the blender when finished.

Leave a Reply

Comments maybe edited for length and clarity.